Cherry Crumble – submitted by Chantelle G.
Ingredients (12 servings)
6 tablespoons butter
1 1/8 cups all-purpose flour
1/2 cup rolled oats
6 tablespoons packed brown sugar
1/8 teaspoon salt
1 (21 ounce) can cherry pie filling
Preheat oven to 375 degrees F (190 degrees C).
Melt butter or margarine in a large saucepan.
Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms.
Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
Chicken Barley Soup – submitted by Mara O.
5 Servings Prep: 30 min. + cooling Cook: 1 hour
1 broiler/fryer chicken (2 to 3 pounds), cut up
8 cups water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon salt, optional
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
In a large stockpot, cook chicken in water until tender. Cool broth
and skim off fat. Set chicken aside until cool enough to handle.
Remove meat from bones; discard bones and cut meat into cubes.
Return meat to pan along with remaining ingredients. Bring to a
boil. Reduce heat; cover and simmer for 1 hour or until vegetables
and barley are tender. Discard bay leaf. Yield: 5 servings (about
Beef Stew – submitted by Jess L.
2 gigantic potatoes
Bunch of carrots
1 pkg. Lipton onion soup mix
1 can cream of mushroom
1 can cream of celery
Put all in crock and let stew for 6-8 hours. YUMMY
Bacon Cheeseburger Soup – submitted by Rochelle H.
1 lb of ground beef
1 onion chopped
1 tsp minced garlic
1/4 cup butter
1/4 cup flour
2 cups half & half
2 cups chicken broth
1 14 oz can of petite diced tomatoes (Don’t drain off juice)
6 slices of bacon (cooked & crumbled)
2 Tablespoons of mustard
1 pickle, chopped
1 tsp salt
pepper to taste
2 cups shredded cheddar
Brown ground beef and drain grease
Melt butter in a kettle, than add onions and garlic and saute until onions are soft and translucent.
Stir in flour to make a paste, then add half & half. Cook and stir until thick and bubbly.
Add in the ground beef all of the rest of the ingredients. Cook and stir until the cheese is melted.
Caramel Apple Pie – submitted by Rochelle H.
7 cups sliced peeled tart apples
1 teaspoon lemon juice
1 teaspoon Vanilla Extract
1/3 cup packed brown sugar
3 tablespoons sugar
4-1/2 teaspoons ground cinnamon
1 tablespoon cornstarch
1/4 cup caramel ice cream topping, room temperature
1 unbaked pastry shell (9 inches)
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/4 cup sugar
6 tablespoons cold butter
1/4 cup caramel ice cream topping, room temperature
In a large bowl, toss apples with lemon juice and vanilla. Combine
sugars, cinnamon and cornstarch; add to apple mixture
and toss to coat. Pour caramel topping over bottom of pastry shell;
top with apple mixture (shell will be full). Drizzle with butter.
In a small bowl, combine the flour and sugar. Cut in butter
until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 350° for 55-65 minutes or until filling is bubbly. Immediately drizzle with caramel topping. Cool
on a wire rack.
Fudgy Chocolate Cheesecake Swirl – submitted by Sonia W.
For the vanilla batter
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the chocolate batter
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt
Unsweetened cocoa powder, for dusting
1. Position an oven rack in the middle of the oven and heat the oven to 300°F (150°C). Lightly grease a 9-by-2-inch round cake pan and line the bottom with parchment.
2. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
3. In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. Using a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
4. To combine and bake the marble cake, spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
5. Bake the marble cake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don’t over-bake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let the cake cool on a rack until just slightly warm, about 1 1/2 hours. Loosen it from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert the cake onto a large flat plate or board, then remove the pan and carefully peel off the parchment.
6. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert the cake again onto a similar plate so that the top side is up and let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
Make ahead and freeze: Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate that’s been sprinkled with a little more cocoa powder. Cover with plastic wrap and thaw in the refrigerator overnight or at room temperature for an hour or two.
Chicken Chile Corn Chowder – submitted by Sonia W.
1/2 c. plus 2 Tbls Butter
2 c. Fresh Mushrooms
1 – Onion, chopped
1 Jalapeno Chile – chopped (or 2 Tbsp canned)
1 4oz can diced green chile
1 tsp. Ground Cumin
1/2 c. Flour
1/2 tsp. Red Chile Powder
3 1/2 c. Chicken Broth
3/4 c. Half & Half
1/2 c Whipping Cream
1 c. Grated Cheddar Cheese
2 1/2 c. Whole Kernel Corn
1/4 c. Red Pepper, chopped
2 1/2 c. Shredded Chicken
Brown mushrooms in 2 tbsp butter, set aside. Add 1/2 c. butter to the pan and cook onion, jalapeno, green chile & cumin until onion is soft. Add flour and Chile powder – stir for 3 minutes to make a roux. Stir in broth, half & half and whipping cream. Stir until smooth and thick. Add mushrooms, cheese, corn, red peppers and chicken. Cook an additional 3-5 minutes. Serve with tortilla chips.
Creamy Chicken and Wild Rice Soup – Submitted by Susan B.
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: About 5 servings
3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 – 3 stalks)
7 Tbsp butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest
Prepare rice according to directions listed on package.
Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what’s left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
Recipe Source: Cooking Classy